Whisk Wednesday ~ Roast Pork Tenderloin…on hold

31 07 2009

If you’ve followed along as I’ve whisked my Wednesdays, you’ve realized that deep inland Northern California is NOT a culinary hot-spot. And we’re there again this week. I never know when it’s going to be utterly impossible to get something totally normal. This time it was pork tenderloins and raw, uncooked shrimp. I simply could NOT get UNSEASONED pork tenderloins in town. I could get marinated ones…thanks so very much. That pretty much defeats my purpose. The same for shrimp. I could get already peeled and cooked shrimp. I could get shrimp that were in the deep, deep freeze (they have a freezer where they keep all the seafood that doesn’t sell from week to week…you kind of get the picture…), but they’re in such shape you can’t even tell what kind of shape they’re really in. So…cooking is on hold until I can shop in Chico. I tried two different days, and the story was the same and worse. Sometimes, it just doesn’t work at all. As for us, we had tuna sandwiches and take out pizza. I’ll catch it up…this one looked kind of fun!

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One response

1 08 2009
Kayte

You will want to make this one, Glennis. It is really good, only requires a small amount of cooking actually. You are right, buying a seasoned tenderloin would defeat the purpose. The sauce on this one is so very very good.

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